2. A 3 Days Workshop The Central Theme – Back to Basics
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4. Can you draw a continuous line that travels in order from 1 to 6. You can only move horizontally and vertically, the line must not cross itself and every square is visited.
18. 2. Etiquette and Manners At the end of the session you will be able to present yourself to the best of the company’s and your advantage. You would be able to create a professional work environment. WHAT ARE WE GOING TO ACHIEVE:
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43. 2. Etiquette and Manners Let us Revise! Etiquette hints for entrances and exits Tips on timing and honouring schedules Etiquette for using Restaurant Equipment Courtesy Among Colleagues Etiquette with Guests Ten Most Common Blunders
48. Grooming & Hygiene What are the Grooming standard for Hair for Ladies ? SHORT Trimmed regularly SHOULDER LENGTH Trimmed regularly. Neatly pinned to keep away from face. LONGER THAN SHOULDER LENGTH Cut to even length Straight Tied up at the center of the nape in a French Knot.
49. Grooming & Hygiene What are the Grooming standard for Hair for Ladies ? Always neatly combed, in place. Do not use coloured/plastic bands. Clean, non greasy, free of oil and dandruff. Ponytail, braid not longer than 9” No streaking, No gel. Keep permed/curly hair neat & restrained
50. Grooming & Hygiene What are the Grooming standard for nails for men? Trimmed and well maintained Neatly cut, clean and dirt free, No nicotine, carbon, ink stains.
53. Grooming & Hygiene Correct the following sentence Conservative, not flashy, or too large Plastic Strap Black, Brown or Blue Rubber Strap Gold or silver
54. Grooming & Hygiene Correct the following sentence Conservative, not flashy, or too large Plastic Strap Black, Brown or Blue Rubber Strap Gold or silver
55. Grooming & Hygiene Correct the following sentences Well maintained, well polished, in good repair Uniform shoes, loafers, NO oxford black or dark brown.
56. Grooming & Hygiene Correct the following sentence Well maintained, well polished, in good repair Uniform shoes, loafers, NO oxford black or dark brown.
69. COFFEE SHOP / ALL DAY DINING “ Good Morning / Good Afternoon / Good Evening Mr._______ / Sir” “ Are you joining us for : Breakfast Sir ? : Lunch Sir ? : Dinner Sir ? “ How many people will be joining you Sir ?” While receiving the guest at the Restaurant Entrance
71. Team Presentations Team A – Spillages / Illness Team B – Returned Food /Alcohol Over - Consumption Team C – Lost Property / Lost Children
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74. 7) Should the children be of a more mature child’s age, then they must be addressed as either ‘Sir” or “Madam”. 8) Sharp objects like knives, forks must be kept away from children. 9) Tall/stemmed glasses should not be used for serving children Dealing with Children
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77. 7) Should you feel it appropriate, use ‘bowls’ instead of ‘plates’ for specific food items, but always ask the guest first. 8) Ask if you should describe where food items are on the plate, such as ‘Fish at six o’clock Blind and Partially Sighted Guests
82. 7) Should the children be of a more mature child’s age, then they must be addressed as either ‘Sir” or “Madam”. 8) Sharp objects like knives, forks must be kept away from children. 9) Tall/stemmed glasses should not be used for serving children What points would you keep in mind when dealing with children?
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84. 7) Should you feel it appropriate, use ‘bowls’ instead of ‘plates’ for specific food items, but always ask the guest first. 8) Ask if you should describe where food items are on the plate, such as ‘Fish at six o’clock What points would you keep in mind when dealing with Blind and Partially Sighted Guests?
88. While receiving the guest at the Restaurant Entrance SPECIALITY RESTAURANT “ Good Afternoon / Good Evening, welcome to the Haveli ,are we holding a reservation for you today Sir ?” If Yes “ May I have your last name Sir ?” “ How many people will be joining you Sir ?”
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90. Some Basic Principles of service 1. When the food is served at the table from a dish to a guest’s plate, it is done from the left. 2. When food is pre-plated, the service to the guest is done from the right. 3. All beverages are served from the right. 4. Soups are served from the right unless poured from a soup tureen in which case it is done from the left. 5. Ladies are always served first. 6. Soiled plates are always cleared from the right. 7. Fresh cutlery and crockery is always served from the right. 8. Never reach across the guest. Types of Services
96. Factors affecting a Meal Experience 4. Cultural Factors Order takers must be aware of various cultural and religious factors 5. Service All guest expect efficient service, but do not like to be hurried up. Most guest appreciate efficient and unobtrusive service 6. Entertainment This factor helps in creating a unique dining experience
97. Factors affecting a Meal Experience 7. Value for Money Guests often base their choice of restaurant on the perceived value for money 8. Individual Needs It is important to understand every guest need. Focus on individual needs is what sets a delightful restaurant apart
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100. The Menu Table de Hôte The Hole In The Net (Starters) Fox's Prawn Cocktail Delicious prawns shelled on a bed of crisp lettuce, served with Marie Rose sauce and delicious brown bread. Colcannon Soup Cream of potatoes and leek made with our delicious home-made stock The Big Catch (Main Courses) Young Fisherman's Catch Tantalise your taste buds with a sampler plate of tender Smoked Salmon, succulent Prawns, Mussels and meaty Crab Claws - garnished with fresh salad. 12oz. Prime Sirloin Chargrilled with fresh garden vegetables & potatoes Desserts Fox's Famous Whiskey Gateaux Recipe kept secret for over 130 years A sinfully delicious moist sponge cake, laced with Whiskey & chocolate liqueur, layered with fresh cream and served with a toffee sauce. Tea Or Freshly Ground Coffee Rate :- Rs 1000 /- plus applicable taxes We do not levy any service charge
103. Courses offered in a Continental Breakfast Cut Fresh Fruits / Fresh Fruit Juice Breakfast rolls ( Brioche, croissants, muffins or toast) Preserves ( Jam, jelly, or marmalade) Tea/Coffee
104. Courses offered in an English Breakfast Fruit ( Stewed or Fresh) Cereals (Porridge, oatmeal , cornflakes etc) Eggs to order Fish ( Baked or smoked) Bacon Bread ( Muffins, brioche, toast, croissant, etc) with preserves( Jam, marmalade, honey, etc) Beverages ( Tea, Coffee, etc)
113. List out the 8 basic principles that apply to all types of service. 1.When the food is served at the table from a dish to a guest’s plate, it is done from the left. 2. When food is pre-plated, the service to the guest is done from the right. 3. All beverages are served from the right. 4. Soiled plates are always cleared from the right. 5. Soups are served from the right unless poured from a soup tureen in which case it is done from the left. 6. Ladies are always served first. 7. Fresh cutlery and crockery is always served from the right. 8. Never reach across the guest.
114. List out 8 types of services that can be offered in a restaurant 1. French Service or Silver Service 2. American Service or Pre-plated Service 3. Gueridon service 4. Russian Service 5. Butler Service 6. Buffet Service 7. English Service 8. Grill Room Service
118. Fruit ( Stewed or Fresh) Cereals (Porridge, oatmeal , cornflakes etc) Eggs to order Fish ( Baked or smoked) Bacon Bread ( Muffins, brioche, toast, croissant, etc) with preserves( Jam, marmalade, honey, etc) Beverages ( Tea, Coffee, etc) What are the courses offered in an ‘English Breakfast’
120. What is the standard accompaniment of Caviar? Hot breakfast toast or Blinis ( Russian buckwheat pancake) with butter Segments of Lemon Finely chopped Shallots Parsley Sieved Hard Boiled Eggs ( yolks and white separately)
121. What is the standard accompaniment of Oysters? Cayenne Pepper Pepper mill Tabasco Sauce Chilli Vinegar Brown Bread and Butter Segments of Lemon
122. What is the standard accompaniment of Minestrone Soup? Grated Parmesan Cheese Grilled Flutes
126. Dessert includes all sweet items like pancakes, ice creams, flamed fruits , soufflés etc – True or False. If False Why? False. Dessert includes fruits and nuts only
127. If you had only one match and entered a cold, dimly- lit room where there was a kerosene lamp, an oil heater, and a wood-burning stove, which would you light first? The match
130. “ Unfortunately, all our tables are committed to guests at present. However, there maybe some availability in the next ____ To ____ minutes, when I will be delighted to seat you. May I escort you to Ricks Bar / Emperors Lounge and the moment a table is available I will come and get you Sir.” No Tables available
134. EUROPEAN PLAN ROOM BREAKFAST LUNCH DINNER B’FAST/LUNCH/DINNER CONTINENTAL B’FAST ROOM ONLY CONTINENTAL B’FAST B’FAST/LUNCH or DINNER DINNER BREAKFAST LUNCH ROOM
135. AMERICAN PLAN ROOM ONLY CONTINENTAL B’FAST B’FAST/LUNCH/DINNER DINNER BREAKFAST LUNCH ROOM CONTINENTAL B’FAST B’FAST/LUNCH or DINNER ROOM ONLY
136. MODIFIED AMERICAN PLAN ROOM ONLY CONTINENTAL B’FAST B’FAST/LUNCH or DINNER DINNER BREAKFAST LUNCH ROOM CONTINENTAL B’FAST LUNCH ROOM ONLY DINNER BREAKFAST
137. CONTINENTAL PLAN ROOM ONLY CONTINENTAL B’FAST B’FAST/LUNCH or DINNER DINNER BREAKFAST LUNCH ROOM LUNCH ROOM ONLY DINNER BREAKFAST B’FAST/LUNCH or DINNER
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140. Tax Structure Billing System – Tax Structure 2. Sales Tax This is the tax available on food, which is further divided into takes on Fresh Food Soft drinks/canned juice Alcohol
141. Tax Structure Billing System – Tax Structure 3. Service Tax A tax on all official,social and business conferences and functions in hotels and restaurants Levied at the rate of 5% on all bills. However if catering is involved in the function, 40% rebate is given for catering services,and the tax is levied on 60% of the bill.
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143. Discounts and special Rates Airline Crew FHRAI HAI Diplomats 25% Discount – credit cards 30% - by cash Exempted from paying cash Contracted Room Rate 25% Discount – credit cards 30% - by cash
145. What is Cheese? Cheese is a dairy product made from coagulated milk,cream or a mixture of these, drained in a mould, fermented and cooked. 1/3 rd Proteins 1/3 rd Fat 1/3 rd Water Cheese
146. Grind the Cheese Cook in a vacuum cooker Mould Pack If You….. What would you get? Processed Cheese
150. Condiments Condire A substance such as a relish, vinegar, or spice, used to flavor or compliment food. A latin word – to preserve CONDIMENTS Where does the word come from?
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152. Spices, seasonings, sauces, fruit, or various cooked & uncooked preparations CONDIMENTS What do they include?
153. A food substance selected to harmonize with the taste of the food… INGREDIENT PRESERVING AGENT ACCOMPANIMENT CONDIMENTS What do they include?
154. A food substance selected to harmonize with the taste of the food… ACCOMPANIMENT INGREDIENT PRESERVING AGENT Truffles, dried fruit, alcohol, herbs or spices, etc. Mustard, pickled fruit, ketchup, gherkins, etc. Vinegar, salt, oil, sugar, etc. CONDIMENTS What do they include?
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158. CONDIMENTS What else does the term include? C O N D I M E N T S Natural colorings (caramel, beetroot juice, spinach green, ) Essences & extracts (anchovy, aniseed, almond, etc.) Wines & Spirits Some flowers Cheese (parmesan, gruyere, mozzarella, blue cheese)
160. CONDIMENTS Popular condiments – HP Sauce , Ingredients and Use ? This sauce is an excellent accompaniment to all red meats, especially steaks. Vanilla Chicken Cheese Malt vinegar Tamarind Tomato extract Spices Wine vinegar Sugar Raisins Onion extract Salt Chicken Vanilla Cheese
161. CONDIMENTS Popular condiments – Tabasco Sauce This sauce is used to spice up juices, sauces, soups and cocktails. Tamarind Butter Sesame Garlic Malt Tomato extract Water Wine Salt Peppers Onion Vinegar Tamarind Butter Sesame Garlic Wine Tomato extract Onion Malt
162. CONDIMENTS Popular condiments – French Mustard Used with meat or charcuterie. Main center for production is DIJON. Ingredient for mayonnaise, vinaigrette. Peanuts Corn White wine Molasses Mustard seeds Olive oil Vinegar Onion extract Peanuts Corn Olive oil Onion extract Molasses
163. CONDIMENTS Popular condiments – English Mustard Soybean Peanuts Corn White wine Mustard pwd. Milk Vinegar Cream Soybean Peanuts Corn Vinegar White wine It is preferred with poached fish, charcuterie and meat products.
164. CONDIMENTS Popular condiments – Cayenne Pepper Prepared by coarse grinding of dry cayenne peppers (a long thin variety of red peppers grown in South America and France). They tend to be long and hooked and terminate in a sharp point. These are traditionally used in Mexican and Italian cooking. They have little aroma, but are extremely hot to taste and are also used to flavor oil and vinegar. The red, mature pepper is hotter than the green.
165. CONDIMENTS Popular condiments – Grated Parmesan Cheese A dry, hard cheese from Italy made from skimmed or partially skimmed cows milk. It is dotted throughout with barely visible holes and is yellow in color. It has an exceptionally fine flavor, full but not pungent Parmesan can be enjoyed as a table cheese and served with meals. When grated, parmesan is the ultimate addition to pastas, tomato sauces, soups and warm, crusty French and Italian breads.
166. CONDIMENTS Popular condiments – Mango Chutney Made by cooking mangoes with sugar, spices and vinegar. A standard accompaniment to Indian food.
167. CONDIMENTS Popular condiments – Pickles An Indian condiment consisting of vegetables or fruit (or a mixture of both) preserved in spiced vinegar or oil. A standard accompaniment to Indian food.
168. CONDIMENTS Popular condiments – Tomato Ketchup A sweet and sour sauce made from tomato puree, vinegar, sugar, salt and spices (allspice, cloves, cinnamon). Onions, celery, and other spices are frequent additions. It is served with French fries, burgers, omelets, pizzas, etc. It is ready to use in several dishes or as a base for various sauces.
169. CONDIMENTS Popular condiments – Vinegar The word comes from the French vin meaning “wine” and aigre meaning “sour”. It is produced from many sugar-containing products and consists of a dilute solution of acetic acid. Grapes in France and Italy; malt in England; rice throughout Asia; and apples in North America. There is a wide variety of vinegars to choose from: apple-cider vinegar; balsamic vinegar; malt vinegar; rice vinegar; white distilled vinegar; wine vinegar. It is essential in making pickles, mustards, & vinaigrettes. It also lends flavor to sauces, marinades, salad dressings & savory dishes
170. CONDIMENTS Popular condiments – Soy Sauce The salty condiment is made from soy beans, wheat, water and salt. Soy sauce comes in light and dark varieties. All varieties are salty, earthy tasting brownish liquids. A basic condiment with Chinese and Japanese food, it is used sparingly to flavor dishes. It is used in stir-fried dishes, or to prepare marinades for meat or vegetables.
181. Name the types of CHEESE Soft Semi Hard Hard Blue Vein
182. What is Cheese? Cheese is a dairy product made from coagulated milk,cream or a mixture of these, drained in a mould, fermented and cooked. 1/3 rd Proteins 1/3 rd Fat 1/3 rd Water Cheese
183. What Accompanies Service of Cheese? Celery Radish Cruet Set Cheese Biscuits Cheese Knife Butter
185. Condiments Condire A substance such as a relish, vinegar, or spice, used to flavor or compliment food. A latin word – to preserve CONDIMENTS Where does the word come from?
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187. CONDIMENTS Popular condiments – Cayenne Pepper – Preparation & use? Prepared by coarse grinding of dry cayenne peppers (a long thin variety of red peppers grown in South America and France). They tend to be long and hooked and terminate in a sharp point. These are traditionally used in Mexican and Italian cooking. They have little aroma, but are extremely hot to taste and are also used to flavor oil and vinegar. The red, mature pepper is hotter than the green.
189. Spices, seasonings, sauces, fruit, or various cooked & uncooked preparations CONDIMENTS What do they include?
190. CONDIMENTS Popular condiments – HP Sauce , Ingredients and Use ? This sauce is an excellent accompaniment to all red meats, especially steaks. Vanilla Chicken Cheese Malt vinegar Tamarind Tomato extract Spices Wine vinegar Sugar Raisins Onion extract Salt Chicken Vanilla Cheese
191. Some months ( like October) have 31 days. Only February has precisely 28(except in a leap year). How many months have 30 days 11 months except February
198. WHAT DO YOU SEE? Search The Web More Jokes Funny T-shirts Download Software Free Online Games Comics Screensaver More Funny Pictures Cool Gifts Funny Pranks Printer Ink Foreclosures Sexy Desktop Pictures
